These tasty small-batch orange sugar cookies are made with a few simple ingredients a bowl and a wooden spoon. I make these cookies without an electric mixer or food processor, all you need is a wooden spoon for mixing. This small batch recipe is a bit bigger than most of my other cookie recipes because they go really fast and keep nicely for a few days.
My small batch sugar cookie recipe bakes 12 medium-sized cookies perfectly on a quarter sheet pan.
Easy sugar cookies and a great recipe for the first time baker.
The ingredients for this easy recipe are basic and probably have almost everything already in your pantry.
The fresh-squeezed orange juice can be substituted with 2 teaspoons of frozen orange juice, orange extract, or bottled orange juice.
For a little different flavor, you can substitute lemon extract or almond extract.
I like my cookies plain but you can also make a super simple cream cheese frosting by combining room temperature cheese, powdered sugar, orange extract, and vanilla extract. Use a wooden spoon to mix it all together until smooth a creamy.
In a medium bowl, combine the butter, granulated white sugar, vanilla, and egg. Use a wooden spoon to mix all the ingredients thoroughly. Next, add the orange zest and orange juice to the butter mixture and mix until creamy and smooth.
In a separate bowl whisk together the flour, baking soda, baking powder, and salt. Use a wooden spoon and mix the dry ingredients into the wet ingredients.
Cover bowl with plastic wrap and place in refrigerator for about 30 minutes.
Remove from refrigerator and use a cookie scoop to form uniform-sized balls and place them on a parchment-lined cookie sheet.
Use the bottom of a glass, lightly dusted with flour, and press the cookie dough balls down to form a circle.
Place the baking sheet with the unbaked orange sugar cookies in the refrigerator while you preheat the toaster oven to 350° degrees Fahrenheit. Bake on the middle rack for 15-18 minutes or until light golden brown and have crispy edges.
How to store the baked sugar cookies
The unfrosted baked orange sugar cookies can be stored in a covered container at room temperature and will stay fresh for a couple of days. If frosting the cookies, you should refrigerate them for up to 2 days.
Yes, you can! Lay the cookies in a single layer on a parchment-lined baking sheet and place them in the freezer until frozen. Transfer the frozen cookies into a Ziploc freezer-safe bag. You need to freeze them in a single layer so they don’t all freeze together.
Be sure to label and date the containers. Cookies can be frozen for u to a month.
This happens when there is not enough flour to hold the melted butter. In a small batch recipe, there isn’t much room for error so measure out the flour exactly by spooning it into the measuring cup and leveling off with a knife.
Orange Sugar Cookies
- ⅓ cup sugar
- 5 tablespoons butter softened
- 1 egg white lightly beaten
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon orange zest
- 1 teaspoon orange extract
- In a medium bowl combines the butter, sugar, vanilla, and egg. Use a wooden spoon to thoroughly mix.
- Mix in the orange zest and orange juice into the butter mixture.
- In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
- Use a wooden spoon and mix the dry ingredients into the wet ingredients.
- Cover bowl and place cookie dough in refrigerator and chill for 30minutes.
- Remove from refrigerator and use a cookie scoop to form uniform-sized balls and place them on a parchment-lined cookie sheet.
- Use the bottom of glass, lightly dusted with flour, and press the cookie dough balls down to form a circle.
- Place baking sheet with cookies in the refrigerator while you preheat the toaster oven to 350 degrees Fahrenheit.
- Bake on middle rack for 15-18 minutes or until slightly brown around the edges.